Vegan Red Curry Tofu and Kale with Brown Rice
- 1 cup brown rice
- 1 Tbsp canola oil
- 10 oz extra-firm tofu, drained and cubed
- 1 medium onion, peeled and diced
- 1 large clove garlic, peeled and minced
- 1 Tbsp minced fresh ginger root
- 4 mini bell peppers, thinly sliced (or half a large bell pepper)
- 2 cups roughly chopped kale leaves
- 1 Tbsp Thai red curry paste, or more to taste
- 1 13-oz can coconut milk
- Juice of 1 lime
- 2-3 Tbsp brown sugar, to taste
- 2 tsp soy sauce
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bell peppers, mini (4)
- Garlic (1 large clove)
- Ginger, fresh root (1 Tbsp)
- Kale, leaves (2 cups)
- Lime, Juice of (1)
- Onion, medium (1)
- Canned Goods
- Coconut milk (1 13-oz can)
- Condiments
Soy sauce (2 tsp)
- Cooking & Baking
- Brown sugar (2 Tbsp)
- Canola oil (1 Tbsp)
- Pasta & Grains
- Brown rice (1 cup)
- Thai red curry paste (1 Tbsp)
- Refrigerated
- Tofu, extra-firm (10 oz)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published June 7, 2012 (8 months ago).
150 people saved this recipe.
